Blackcurrant Slices

2hr 30m
Preparation/cooking time: ca. 30m + Refrigerate: ca. 60m + Bake: ca. 60m

For 8 pieces

Nutritional Information

Contains 387 Kcal, 7g Protein, 33g Carbohydrates, 26g Fat


  • 150 g sponge fingers, finely crushed
  • 80 g butter, soft
  • 1 organic lemon, use half of grated zest and 2 tbsp of juice
  • 400 g cream cheese (e.g. plain Philadelphia)
  • 1 bag vanilla sugar
  • 2 tbsp. Maizena cornflour
  • 100 g sugar
  • 3 egg yolk
  • 3 egg white
  • 1 pinch salt
  • 100 g red currants

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  • Mix the sponge fingers with butter, lemon zest and juice. Divide the mixture into the prepared tin, press down firmly, chill for approx. 30 mins.
  • Combine the cream cheese and the remaining ingredients with the egg yolks. Beat the egg whites with the salt until stiff, fold in, stir in the currants. Distribute the mixture over the sponge finger base.
  • Bake for approx. 1 hr. in the lower half of an oven preheated to 170°C. Remove, allow to cool, chill for 30 mins., lift out of the tin, cut into pieces.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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